Steve_A (Tatoosh)
TVWBB Super Fan
This is a "from scratch" recipe. We made it for burrito night a couple of days ago and then did a second batch since we had left over beans today. They were great as part of smoked "pulled pork/carnitas" burrito, with "Mexican rice", sour cream, shredded cheddar, and homemade tortillas. It was pretty decent and I know exactly what went into it.
-Start with 2 cups dried black beans.-
1. Soak overnight (minimum 4 hours). Cover with at least 2 inches of water in pan or 3 cups water to each cup of black beans. Drain when done soaking.
2. Pressure cook for 12 to 15 minutes. We did another 3 cups of water per cup of black beans in the pressure cooker. We added 1 tablespoon of oil (cooking oil, canola, olive, whatever) and 1/4 teaspoon of baking powder. Oil controls foaming, baking powder helps keep the black color of the beans - though ours still got a dark purple tint. Caution - Do not fill your pressure cooker over 1/2 full of water and beans.
3. Drain beans.
4. 3 to 4 tablespoons of oil for sauteing garlic - hint: bacon grease is BEST. Add even if you use garlic granules
5. 3 to 4 cloves of garlic minced or 1 teaspoon of garlic granules - saute in skillet or chef's pan.
6. 1/2 teaspoon onion powder
7. 1/2 teaspoon cumin
7. 1/2 cup chicken stock (or Knorr's chicken cube in 1/2 cup hot water - do not add salt until tasting if you use cubes)
9. Cook on medium high heat until it bubbles, mash beans with potato masher or back of spoon.
10. Salt to taste (be careful if you have used canned chicken stock or Knorr's chicken cube - they have a lot of salt in them to start with)
11. Pull from fire and add lime juice (1 lime) or calamansi juice if you have it.
12. Optional - if you want a smoother dip or refried beans, hit it with a stick blender until you get the smoother texture.
-Start with 2 cups dried black beans.-
1. Soak overnight (minimum 4 hours). Cover with at least 2 inches of water in pan or 3 cups water to each cup of black beans. Drain when done soaking.
2. Pressure cook for 12 to 15 minutes. We did another 3 cups of water per cup of black beans in the pressure cooker. We added 1 tablespoon of oil (cooking oil, canola, olive, whatever) and 1/4 teaspoon of baking powder. Oil controls foaming, baking powder helps keep the black color of the beans - though ours still got a dark purple tint. Caution - Do not fill your pressure cooker over 1/2 full of water and beans.
3. Drain beans.
4. 3 to 4 tablespoons of oil for sauteing garlic - hint: bacon grease is BEST. Add even if you use garlic granules
5. 3 to 4 cloves of garlic minced or 1 teaspoon of garlic granules - saute in skillet or chef's pan.
6. 1/2 teaspoon onion powder
7. 1/2 teaspoon cumin
7. 1/2 cup chicken stock (or Knorr's chicken cube in 1/2 cup hot water - do not add salt until tasting if you use cubes)
9. Cook on medium high heat until it bubbles, mash beans with potato masher or back of spoon.
10. Salt to taste (be careful if you have used canned chicken stock or Knorr's chicken cube - they have a lot of salt in them to start with)
11. Pull from fire and add lime juice (1 lime) or calamansi juice if you have it.
12. Optional - if you want a smoother dip or refried beans, hit it with a stick blender until you get the smoother texture.
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